Baked bacon and garlic oil spaghetti

Nigella, of course, calls this linguine with garlic oil and pancetta, but what does she know, I ask you? Tch.

The Best Goddamned Ten Minute Meal You'll Ever Make

Heat up the oven to about 220 degrees. Hotter than that is fine, but if your oven's as temperamental as mine - son, just don't. You'll need a pack of smoked bacon, diced.

Now, if you can use lardons, I would, but I find the best solution is cooking bacon. You know, those value packs you can buy that are usually vacuum packed and are mostly white fat? In this dish, the fat is an advantage. Go for it.

Peel, finely chop, and crush at least half a head of garlic. Add this, with a very considerable glug of good olive oil, to a large baking tray or oven-proof dish.

Boil some salted, oiled water, and when boiling, stick the dish in the oven. Shake after five minutes to ensure it's not sticking to the pan.

Cook your spaghetti, but retain a cup of the cooking water when you strain it.

And that's it! After ten minutes, take it out of the oven and tip the spaghetti into the pan. Add a few drops of the cooking water as needed to lubricate (heh) the dish. Trust me, it makes all the difference.

Nigella's idea of a bit of parsley on the top is a good one, but dried works just as well for me.

No parmesan. I cannot stress to you enough how little parmesan should make its' way into this dish, which is already the saltiest thing you can possible imagine. So goddamn good, but damn, so goddamn salty.